These Peanut Butter Chocolate Chip Cookies are proof that classics never go out of style. These soft and chewy peanut butter cookies are packed with rich peanut butter flavor and loaded with melty chocolate chips for the perfect sweet and salty bite. Made with simple pantry ingredients, they're an easy homemade cookie recipe that's perfect for holidays, bake sales, or whenever you're craving a classic treat. One bite, and you'll see why these chewy chocolate chip peanut butter cookies are sure to become a fast favorite.
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Why Make This Recipe
There are few things I love more than a soft, chewy and cozy chocolate chip cookie. I highly suggest trying my fun flavor twists on the classic chocolate chip cookies such as Tahini Chocolate Chip Cookies, Banana Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, Coconut Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies. I am so excited to add this peanut butter chocolate chip cookie recipe to the blog.
- Layers of flavors and textures. From the soft and chewy peanut butter cookie to the sweet, gooey and melty chocolate chips, these chocolate chip peanut butter cookies will delight your senses and satisfy your cookie cravings, no bakery needed.
- Easy to make, bake and eat. This pb chocolate chip cookie recipe is super easy to make. All you need is mix up the dough (with a mixer or not), then simply chill for a bit, scoop, bake and enjoy.
- You love a classic cookie. If you love peanut butter and chocolate together, this peanut butter chocolate chip cookie recipe is for you.
Ingredients and Substitutions
This soft and chewy bakery style chocolate chip peanut butter cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you are missing something, see the substitutions below.
- All Purpose Flour: Make this cookie recipe gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) rather than cup for cup.
- Baking Soda and Baking Powder: Make sure the baking soda is fresh and in date.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these chocolate chip cookies with peanut butter refined sugar free.
- Unsalted Butter: Salted, vegan butter or plant based can also be used in place of regular unsalted butter. I personally love Miyokos Plant Butter.
- Creamy Peanut Butter: Use a creamy peanut butter like Jif or Skippy. Cashew butter makes a wonderful substitute for peanut butter. Sunflower butter is a great nut free substitute for peanut butter.
- Egg and Yolk: This recipe has not been tested without an eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Semi sweet chocolate chips are the classic choice for chocolate chip cookies. However, milk chocolate or dark chocolate would also be delicious. For pools of chocolate, I recommend chopping chocolate into chunks.
How To Make
Learn how to make peanut butter chocolate chip cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.
- Add the butter and sugars to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined. Cream in the peanut butter for 1 minute on medium speed until well combined. Mix in the egg, yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 - 2 hours. About 30 minutes before baking the cookies, preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- Once the cookie dough is done chilling, scoop the chocolate chip cookie dough and place the cookie dough balls onto the prepared baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks. Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip peanut butter cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the peanut butter and chocolate chip cookie dough. Store the cookie dough covered in the fridge for 1 - 2 days. Bring the cookie dough to room temperature for 30 minutes while the oven preheats and bake as directed in the recipe. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked pb chocolate chip cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
- Freeze Dough: Prepare the chocolate chip peanut butter cookies through the chilling step. Scoop the dough into balls onto small lined baking sheet or large plate. If needed, chill the dough for 30 minutes so the dough holds a ball shape. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight, set out at room temperature for 20 - 30 and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw at room temperature for a few hours. Then heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
- Thaw: The easiest and tastiest way to thaw the pb chocolate chip cookies is to let them sit out at room temperature. I like to heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Use the right peanut butter. Creamy, no-stir peanut butter works best for this recipe because it creates a consistent dough and soft, chewy texture. Natural peanut butter can be used, but it may change the texture since the oil tends to separate.
- Chill the dough. Not only do the cookies have more flavor overall, but chilling the dough is a necessary step for creating the perfect chewy chocolate chip and peanut butter cookies.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined. This step can be done by hand to ensure the dough is fully mixed without being overmixed.
- Top with more chocolate chips. Reserve about ½ cup (85 g) of chocolate chips or chunks for topping the cookies.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Top with a pinch of flaky salt. I love sprinkling a flake or two of flaky salt on top of my chocolate chip cookies. The touch of salt helps to enhance all the other flavors of the chewy chocolate chip cookie and enhances the flavor of the peanut butter.
- Try some different mix-ins. Chopped peanuts, peanut butter chips, toffee bits, chopped pretzels, or mini chocolate chips all make delicious additions. Just keep the total amount of mix-ins about the same as the original recipe.
FAQs
Why are my peanut butter chocolate chip cookies dry?
Dry cookies are usually caused by adding too much flour or overbaking. Measure your flour carefully using the spoon-and-level method, and bake the cookies just until the edges are set. They will continue to firm up as they cool.
How do I keep peanut butter chocolate chip cookies soft?
Store the cookies in an airtight container at room temperature for up to 5 days. For even softer cookies, place a slice of bread in the container to help retain moisture.
What type of peanut butter is best for peanut butter chocolate chip cookies?
Creamy, no-stir peanut butter works best for this recipe because it creates a consistent dough and soft, chewy texture. Natural peanut butter can be used, but it may change the texture since the oil tends to separate. Crunchy peanut butter adds extra texture and a bit of crunch while still producing delicious cookies. You can substitute it in equal amounts for creamy peanut butter.
Can I make these chocolate chip peanut butter cookies dairy free or gluten free?
Swap the all purpose flour with gluten free flour and swap the dairy ingredients with plant based ones to make these cookies dairy free.
Other Peanut Butter Recipes to Try
If you try this Peanut Butter Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Peanut Butter Chocolate Chip Cookies Recipe
These Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor and melty chocolate chips. Made with simple pantry ingredients, this easy cookie recipe comes together quickly and bakes into the perfect homemade treat with crisp edges and tender centers. They're perfect for sharing, gifting, or enjoying with a cold glass of milk!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) cold butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Heat the slices of cold butter in the microwave for 20 seconds. This softens the edges of the butter, but the slices should remain whole. Add the butter and sugars to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined. Cream in the peanut butter for 1 minute on medium speed until well combined.½ cup (113 g) cold butter, cubed, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg, yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.1 large egg, room temperature, 1 large egg yolk, room temperature , 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips, plus more for topping
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 - 2 hours. About 30 minutes before baking the cookies, preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- Once the cookie dough is done chilling, scoop the chocolate chip cookie dough and place the cookie dough balls onto the prepared baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks.
- Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip peanut butter cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked pb chocolate chip cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Tip: Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
did you make this recipe?tag @olivesnthyme on Instagram
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